I've always loved the carrot/ginger dressing you get in sushi places on the salads - it's quite thick, with a slight onion flavour and the ginger and miso give it a real kick. With its bright orange colour, it's great on a simple green salad, and veggie daughter and I both loved it on a quinoa veggie bowl (despite the ribbing we got from the rest of the family for eating such trendy middle class grub).
1 large carrot
2 tbsp fresh ginger, grated
2 tbsp white miso
2 tbsp rice vinegar
2 tbsp sesame (I actually had to use a blend of sesame and soya oil as that's all I had)
1/4 cup sunflower or rapeseed oil
2 tbsp water (or a bit more if it seems a bit too thick)
1. Whizz the carrot, shallot and ginger in a food processor, scraping down the sides.
2. Add the miso, vinegar and sesame oil and whizz a bit more
3. With the motor running, pour in the oil and water to form a smooth emulsion.
4. Serve in liberal quantities.